Stopped in on a whim without reservations and were seated right away as it was early, only 6pm. We chose a table over the chef's counter. I had a Kin and Tonic, which was solid, refreshing, but not really notable.
We started with the very, very spicy duck larb. Delicious, and I liked the chopped up long beans. Very hot. Polished the whole thing off. Yum.
We also absolutely loved the fried broccoli, a relative new item on the menu (two weeks, said our server). Served lightly battered with lots of basil, Chinese pork sausage, and young coconut-gooseberry chutney & fermented plum vinegar. Savory and crispy! A must order.
The Steamed Egg Fried Rice with mussels, grilled ramps & sriracha was excellent as well. The grilled ramps added a lovely smokiness to the dish. The egg was was very runny and gently placed on top of the fried rice.
The Thai Fried Chicken with coriander nam prik, fresh herbs & sweet chili-fish sauce was good. Half a chicken, divided into four pieces, served on a bed of sauce, and with a dipping sauce (the chili-fish). The crust and meat was well seasoned and tasty -- flavorful and moist. Even the breast meat was very flavorful. However, I think the intensity of the brine made the crust a bit too salty. Not really a problem unless eating the crust on its own. The crust also separated pretty easily from the meat, and I found the crust could have been a little crispier. The flavors were spot on, though.
Overall, a very pleasant meal, and we were stuffed by the end.
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